So many variables must be considered, so many problems which may arise…
How does an omakase meal translate into an outdoor setting which preserves and maximizes safety for all involved, while also striving to satisfy customers?
There is one way to find out: Hold a summer test dinner.
The parking lot at Shunji Japanese Cuisine was transformed into an al fresco venue. With the itamae holding down the center table, three two-top tables fanned out at appropriate distances, arranged in a semi-circular formation.
Shunji-san, a veritable virus-smiting samurai, armed with hand sanitizer, donning a mask and a face shield, then proceeded to serve myself and three other lucky (masked and distanced) souls our first mini-omakase since the beginning of the pandemic.
Again, the goal of this meal was to ascertain whether the setup felt safe and comfortable for all parties. But I have to admit, it felt really good to be served sushi in person again by a master, even if it was at a distance of 6-12 feet apart.
There were a few inevitable issues which came up during the course of the meal. For example, the temperature of the shari was far more sensitive to change when exposed to ambient outdoor temperatures than I had initially expected (Shunji-san noted this too, and will adjust accordingly). The weather in the parking lot also got downright chilly (for L.A., at least) as the sun set, so I was glad I brought a sweater (drinking sake would help, too!).
But at the end of the test meal, everyone (customers, servers, and Shunji-san himself) came away from this dinner feeling optimistic that an outdoor omakase CAN be done, and done safely. There will be some minor re-toolings of technique and procedure, but it is a great start.
By the way, the food Shunji served was smashingly good…
Summer baby corn tempura with Australian black truffle and sweet corn chawanmushi…
Shima aji…
Honmaguro akami zuke…
Chu-toro…
Kuruma ebi…
Nodoguro…
Kanpachi…
Uni gohan, topped with caviar…
White peach…
